ElsieD

Anna, I baked your tea loaf yesterday and had a couple of slices today with my - what else- cup of tea. I had them toasted with butter and they were delicious. It is hard to imagine that such a simple recipe could be so tasty. Thanks for sharing.

I did some Google sleuthing which is how I came up with hickory. According to what I found, they grow mainly in the southern part of the province.

Are they hickory nuts?

Looking forward to the posts. I enjoyed them very much the last time. The sausages look like they are missing their casings which makes me think they formed them at the diner. Strange way to serve eggs, draped over a croissant like that.

For those of you getting replacements from Amazon, how are you shipping the books back given that they did not come in a box?

SeattleFoodGeek who is with MC commented in an earlier post that they are looking into the Amazon issue. He has promised to provide an update when he has an answer.

I have made this ice cream and have never had a problem with it. The only difference is that I tend to cook the custard to a temperature closer to 185 F but I don't know if that makes a difference.

@ElsieD, I'm very sorry to hear that. We're investigating as to why your book was shipped without any protective packaging. We'll reply on this thread when we have answers from Amazon, but we'll fight to ensure that you receive a new, undamaged copy. You know, I appreciate the thought of getting a new copy but I'd be happy with just a new sleeve.

I just made some last weekend. I made the dough on Saturday, baked some of it on Sunday and the rest on Monday. It was fine both days.

Nope, nothing like that. Just the white sleeve with shrink wrap. I have just had a closer look at it and the 2 books are in pristine condition but the sleeve has some damage on the corners.

Kerry, it came in the MC@H "sleeve" that the books fit into but there was no other wrapping i.e. no Amazon box to protect the whole thing. Just the shrink wrap whereas it sounds like yours was shipped in a proper Amazon box.

Merkinz, thank you for your suggestion. To clarify, I do not own MC.

I got a big surprise today when I heard a knock on the door and it was UPS delivering.......MC@H! My hon bought me an early Christmas present! I have been leafing through it and see all kinds of interesting things. I have an IC which I have used quite a bit but do not have a pressure cooker (yet). I do have, I think, all the other equipment the books calls for. So my question is, what should be the first thing I try? Edited to add: Mine did not come in an Amazon box. It came with a label affixed to the shrink wrap but it did arrived unscathed.

I still plan on coming.

I have ordered from beanilla and have been very happy with them. I have also purchased the Costco ones. I just checked and the vials don't say what their origin is but if I recall correctly, they are from Magagascar. They too, are good.

In the index under Salami they have Hungarian and Tuscan. Salametti is not listed at all in the index.

This is really interesting, Chris. I have the book on my Christmas wish list and so am enjoying this thread.

I use both maple syrup and molasses in my baked beans, 1/4 cup of each, to be exact. I use good old navy beans, soaked in water overnight. I also include dry mustard and I use double smoked bacon to add a smoky taste. If you want the recipe, I will send it to you by PM. I am always asked to bring them to family gatherings and they always disappear.

Sorry, one last question. You did cook it sous vide, right? I just had a look at your web site. Stunning plates, just gorgeous.

I cooked wild Alaskan salmon sous vide recently at 106 degrees for 30 minutes. My husband is not a fan of fish that tastes "too fishy" if you know what I mean, so the dish taste wise was not a big success, but texture wise it was perfect. I wondered about trying it again with a milder fish and it looks like halibut will fill the bill nicely. That is a lovely plate. How much olive oil did you use?

Norm, thank you very much for the link. Do you use yellow or white corn syrup? And regular white vinegar or some other kind? I will be making these for sure.

Norm, I hear those chicken wings calling my name. Any chance you would be willing to share the recipe?

Starbucks sells instant coffee that I believe consists of real coffee beans. They might have an espresso one that might work.

You have my sympathy. Tough to get angry when they are trying to be helpful - especially when they are so proud of the effort. Last year our younger neighbour decided to do something nice for us and weeded our garden while we were away for the day. We came back to a pristine garden, but devoid of all my herbs that I had so (almost) lovingly tended. This same neighbour the year before decided to do some work on our front yard, and took out our hibiscus tree. This year he once again decided to be helpful and offered to weed the garden. I pointed out my two lonely herb plants, tarragon and sage and asked him to be mindful of them. I am happy to report that the tarragon is still there but the sage has been stripped to a stub. We plan on transferring the stub and tarragon to large pots and put them on our deck. Keep 'em safe from helpful hands and all that.

I'm in Ottawa and I bought a bag of it at a butcher in a small town on the outskirts of the city. Try visiting another butcher who makes his/her own sausages and ask them to sell you some.